PHYSICAL AND CHEMICAL PROPERTIES OF POTATO PEEL AS A SOURCE OF DIETARY FIBER IN BREAD

被引：69

作者：

TOMA, RB

ORR, PH

DAPPOLONIA, B

DINTZIS, FR

TABEKHIA, MM

机构：

[1] USDA SEA,RED RIVER VALLEY POTATO RES LAB,E GRAND FORKS,MN 56721

[2] N DAKOTA STATE UNIV,DEPT CEREAL CHEM & TECHNOL,FARGO,ND 58102

[3] USDA SEA,NO REG RES CTR,CEREAL SCI & FOOD LAB,PEORIA,IL 61604

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06448.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Peelings removed from potatoes (Solanum tuberosum) by four methods, abrasion, steam, caustic, and hand peeling were studied in terms of their physical, chemical and baking characteristics as a source of dietary fiber in bread. Potato peel apparently is superior to a wheat bran in the contents of certain minerals, in total dietary fiber, in water‐holding capacity, in its lower quantity of starchy components, and in its lack of phytate. These dietary advantages were not lost in baking quality trials. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1403 / &

共 47 条

[1] The estimation of phosphorus [J].